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–+ servings
Berry muffins in a stack.
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Mixed Berry Breakfast Muffins

Start the year with a batch of these Mixed Berry Breakfast Muffins. Moist and delicious muffins made using a bag of mixed frozen berries, pantry staples and yogurt for a fantastic result.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: North American
Keyword: berries, easy recipes
Servings: 12 muffins
Calories: 225kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter
  • 1 cup granulated white sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened natural yogurt
  • 1 cup mixed berries frozen
  • 2 tablespoons all purpose flour extra for tossing the berries
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F/180 degrees C and line a 12 count medium muffin pan with paper liners. Set aside.
  • Sift together the flour, baking powder and salt.
  • Gently toss the frozen berries in the remaining two tablespoons of flour. Set aside
  • In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  • In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined.
  • Fold in the berries.
  • Evenly divide the muffin batter between the 12 muffin cups. Bake between 18 - 22 minutes or until the muffins are baked through. Remove from oven and place the baking pan on a cooling rack. Allow the muffins to cool in the muffin pan. Remove when cooled and store in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

    1. Coat the berries in flour – Coating the berries in flour will help prevent them from sinking while baking.
    2. Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
    3. Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
    4. Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 20 minutes in my oven. Yours could be anywhere between 18 – 22 minutes.
Nutrition Facts
Mixed Berry Breakfast Muffins
Amount Per Serving (1 muffin)
Calories 225 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 68mg23%
Sodium 253mg11%
Potassium 68mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 18g20%
Protein 5g10%
Vitamin A 310IU6%
Vitamin C 0.3mg0%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.